Chicken & Vegetable Curry
In this flavorful Tandoori Chicken and Rice recipe, tender chicken marinated in a homemade yogurt spice mix is grilled to perfection, resulting in juicy and charred pieces. Simmered with a rich tomato-based sauce and paired with fluffy basmati rice and sweet peas, this dish is a delightful blend of aromatic spices and vibrant colors. Garnish with fresh coriander for an extra burst of flavor and enjoy a satisfying meal that's both easy to make and delicious.
— Constant Cookbook
Ingredients
- 100g coconut yogurt
- 2 heaped tbsp tandoori spice mix
- 2 skinless chicken breasts , cut into chunks
- 1 large onion , chopped
- 1 red pepper , cut into chunks
- 250ml passata
- 250g pouch cooked basmati rice
- 100g frozen peas
- small bunch coriander , roughly chopped
Instructions
- Mix together 75g of the yogurt with 1 tbsp of the spice mix and some seasoning. Add the chicken and leave to marinate for at least 15 mins or up to overnight in the fridge. Heat the remaining spices, the onion and a good splash of water, and soften for 5 mins, stirring often.
- Tip in the pepper chunks and passata, and simmer while you cook the chicken. Heat the grill to High, remove the chicken from the marinade and shake off any excess. Grill under a high heat until starting to char at the edges.
- Tip the rice and peas into a pan with a splash of water and heat through. Stir most of the coriander into the sauce. Serve the rice alongside the chicken and sauce, scattered with the remaining coriander and the remaining yogurt on the side.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 618 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 49 grams protein
- Sodium Content: 0.9 milligram of sodium
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